High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at cook line; raw chicken and shrimp stored over shredded cabbage. Operator moved raw chicken and shrimp to proper storage. **Corrected On-Site** **Warning**

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee engaged with raw chicken preparation after started washing hands with gloves to remove other food containers. Discussed operator proper hand washing procedures and employee removed his gloves and washed his hand properly. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at cook line; cooked corn (53F – Cold Holding); chopped tomatoes (58F – Cold Holding); shredded cabbage (52F – Cold Holding); tofu (56F – Cold Holding); raw shrimp (52F – Cold Holding); cooked pork dumplings (55F – Cold Holding); cooked shrimp dumplings (59F – Cold Holding); cooked beef dumplings (49F – Cold Holding). Per operator all items stored in reach-in cooler for one hour. Operator placed all items in ice. **Corrective Action Taken** **Warning**

High Priority – Toxic substance/chemical improperly stored. Clorox wipes stored over onion container. Operator moved Clorox wipes to proper storage. **Corrected On-Site** **Warning**